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Gluten-Free Certification Program

The Gluten-Free Certification Program (GFCP) is a voluntary management system certification program which uses a preventative, science-based approach for managing the safe production of gluten-free food products. It was developed in consensus, following consultation with food industry experts, consumer groups and government stakeholders. A HAACP-based standard, GFCP aims to address incoming and process hazards, including undeclared gluten, as part of a manufacturer’s gluten-free self declaration and overall food safety management system.

Requirements for certification

The facility must have an auditable GMP/HACCP-based food safety system or equivalent in place

The facility must undergo an annual audit delivered by a GFCP licensed auditing company/certification body. GFCP audits may be performed as stand-alone or combined with a recognized food safety audit, such as one of the GFSI audit standards

All GFCP certified manufacturing facilities must validate, in their management systems, that all finished products, regardless of whether they bear the GFCP logo, meet the requirements for the allowable amount of gluten based on the regulations of the country where the product is destined for final sale

Ingredients used in GFCP certified products must contain 20ppm or less of gluten

Testing: comprehensive testing for the detection of gluten in foods, using either Polymerase Chain Reaction (PCR) or Enzyme-Linked Immunosorbent Assay (ELISA) testing methodologies to determine the presence of gluten at low levels

Training: a tailored training program, designed to meet your unique needs and covering all aspects of allergen/gluten risk management and its effective implementation

Contact us today to discuss your requirements with a food safety expert.